Black Bean Kielbasa Soup
19 Comments Jul 24, 2017
Updated Jul 25, 2025
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This flavorful Black Bean and Kielbasa soup has plenty of flavor and heartiness, filled with kielbasa, beans, veggies and more. You’ll want to make this over and over!
Featured Comment
I have made this soup at least a dozen times exactly the way it says. It is fantastic. One of my fav meals and nice and spicy
– Kris
I got this recipe from a co-worker when I was a mail carrier, years ago. Her recipe was almost the same, except she used hot dogs! Well, I try not to eat hot dogs too much but I will cook with kielbasa! This winner of a recipe is one I make for potlucks often, and it gets rave reviews. You may also want to try my slow cooker black bean soup – which has bacon instead of sausage.
Recipe Ingredients
Kielbasa – You can find this in rings or sometimes in classic hot dog shape.
Veggies – We use plenty of vegetables here; onion, celery, red bell pepper, carrots and jalapeno.
Seasonings – A home made blend of fresh garlic, cumin, oregano, bay leaf, cilantro and pepper. We also add flavor by using chicken bouillon and salsa!
We also make Slow Cooker Red Beans and Rice, Kielbasa and Sauerkraut, and Potatoes and Kielbasa.
How to make Black Bean and Kielbasa Soup
- Cut up your veggies and sausage, then add them to the crockpot along with the other ingredients.
- Let simmer all day – the house is going to smell amazing.
- Scoop up and serve as desired!
How to Serve
Toppings: You can eat this black bean and sausage soup as is! Or add toppings such as cheddar cheese, chopped cilantro, fresh lime and avocado.
Sides: You can eat this with tortilla chips, charred tortillas or cornbread. Or go the nontraditional route and make garlic bread (never a bad choice!).
Black Bean Kielbasa Soup Recipe
How to Video
Ingredients
- 12 oz. pkg. kielbasa, sliced
- cooking oil
- 1 lb. dried black beans, soaked overnight, see below
- 1 small white onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 1 red bell pepper, diced
- 1-2 jalapenos, diced
- 2 heaping Tbsp. minced cilantro
- 2 garlic cloves, minced
- 1/4 tsp. pepper
- 1 tsp. oregano
- 1/2 tsp. cumin
- 3 chicken bouillon cubes,
- 16 oz. jar salsa
- 7 cups water
- 1 bay leaf
Instructions
- Soak the beans overnight (at least 8 hours) in water, or use the quick soak method.
- After the beans have soaked, drain them and add to the slow cooker.
- Set a medium sized skillet over medium high heat on the stove top. Add a bit of cooking oil. Add the sliced kielbasa and brown them on both sides. Add to the slow cooker.
- Add the remaining ingredients to the slow cooker. Stir.
- Cover and cook on low for 8-9 hours without opening the lid during the cooking time.
- Remove bay leaf and serve.
- Enjoy!
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More slow cooker soups to try
Charro Beans and a comforting Zuppa Toscana recipe bring Tex‑Mex zest and Italian warmth to the table.
Serve creamy Slow Cooker Broccoli Cheese Soup alongside Slow Cooker Cheeseburger Soup for the ultimate cozy combo.
When the chill sets in, let Ham and Potato Soup, Slow Cooker Split Pea Soup, or hearty Kielbasa Potato Soup simmer until spoon‑ready.
Making it now, sounds amazing! If I’m shorter on time, can I do it on high and for how long? Or just a few hours on high, then low?
Thanks much!
Black beans don’t take quite as long as other beans. I would check it at 5 hours on high.
We loved this! I only used 2 bullion cubes, and I don’t think you could tell a difference. We loved the spice from the jalapeños. Grade: A+
I have made this soup at least a dozen times exactly the way it says. It is fantastic. One of my fav meals and nice and spicy
Thank you for sharing
This was delicious! I think next time I’ll try turkey kielbasa to help save on some fat.
Sounds like a great plan
How much chicken broth would one need if replacing the cubes
Is the kielbasa precooked or raw?
This one was precooked.
May I suggest sauteing veggies in a small amount of olive oil. This brings out the sweetness of the veggies and really enhances a dish.
Yes, that’s a great idea if you have time. I often do that on the weekends for recipes.
If canned black beans are used, would you use two cans drained? Thanks.
Not a fan of bell peppers…so those will go out. I think I’d prefer to use chicken broth rather than the bouillon cubes…just because I make my own chicken broth and it’s mighty tasty! I’ll fiddle around with the amount of water and probably add some salt since I’m not using bouillon cubes. Looks great!
Sounds like a great plan Perrin!
How much broth did you end up using? I don’t have cubes. Thanks!!
Hi there. This looks great but when I do make it – I will nix on the jalapeno’s (do not like super spicy food) and trade out the black beans for pink beans which I already have. I will also use Better then Bouillon Chicken base – 3 tablespoons as the bouillon cubes are loaded with MSG and can put me in the hospital. It’s too hot today – just under triple digits here in Sacramento today; so will make this in late October when it’s cooler. But thanks for what looks to be a great recipe.
Great ideas Kathi! I hope you like it, when you do try. Have a great day.